Name: Kimchi Fried Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 tbsp oil; 2 cloves garlic minced; 1/4 cup chopped green onions; 3-4 cremini mushrooms finely diced; 1 small carrot finely diced; 1 cup kimchi chopped; 1/2 cup chopped vegan sausages (optional); 2 cups cooked white rice; 3 tbsp kimchi brine; 1 tbsp gochujang; 1 tsp sugar; 1 tsp toasted sesame oil; 1 tsp toasted sesame seeds

There’s something endlessly satisfying about the vibrant flavors and comforting warmth of this Kimchi Fried Rice Recipe. It’s a quick, hearty dish that balances spicy, tangy kimchi with savory veggies and rice, making it a perfect meal to whip up anytime you want a little kick in your dinner.

The image shows a black wok filled with a single layer of orange-colored fried rice mixed with small pieces of vegetables like onions and carrots, giving it a textured and slightly glossy look. The wok has a simple metal handle and a large metal spoon with some rice on it rests on the right side inside the wok. The background is a white marbled surface with a green cloth placed under the wok on the bottom left side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Kimchi Fried Rice Recipe
Top Tip
How to Serve Kimchi Fried Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kimchi Fried Rice Recipe

Why You'll Love This Recipe

This Kimchi Fried Rice Recipe is one of those meals that feels both special and super accessible. I love how the tangy punch of kimchi brightens the dish, and it’s incredibly forgiving—you can swap in veggies or proteins you have on hand and still end up with something delicious.

Quick & Easy: You’ll have a tasty dinner ready in under 30 minutes, making it perfect for busy weeknights.
Flavorful & Balanced: The kimchi’s tanginess combined with gochujang-packed sauce creates a umami-rich, vibrant dish.
Customizable: Got vegan sausages or more mushrooms? Great! Just toss them in to make it your own.
Leftover Friendly: It’s a fantastic way to transform leftover rice and odds & ends into something exciting.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in building layered flavors and textures. The mix of crunchy veggies, savory mushrooms, and spicy kimchi combined with that rich, tangy sauce brings everything together beautifully.

Flat lay of two cloves of fresh garlic with papery skins, a small cluster of bright green chopped scallions, three cremini mushrooms with smooth brown caps finely diced, one small vibrant orange carrot finely diced, a small mound of chopped reddish fermented kimchi, a few pieces of uncooked vegan sausages with a natural reddish texture, a generous scoop of cooked white rice with fluffy grains, a small white ceramic bowl containing deep red gochujang paste, a small white ceramic bowl filled with reddish kimchi brine, a small white ceramic bowl holding pale golden toasted sesame oil, a small white ceramic bowl with white granulated sugar, and a small white ceramic bowl of toasted sesame seeds, all arranged symmetrically and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Oil: Use a neutral oil with a high smoke point for stir-frying—helps get that nice sear without burning.
Garlic: Minced garlic adds a fragrant, savory base flavor essential to fried rice.
Green Onions: They provide a fresh, bright note that perks up the whole dish.
Cremini Mushrooms: These add meaty texture and earthiness—feel free to swap with other mushrooms.
Carrot: I like it finely diced so it cooks quickly but stays slightly crisp for texture contrast.
Kimchi: The star ingredient—tangy, spicy, with that wonderful fermented depth.
Vegan Sausages (Optional): Adds extra protein and a smoky bite; perfect for a heartier meal.
Cooked White Rice: Day-old rice is best—drier grains help prevent mushiness in your fried rice.
Kimchi Brine: Using some of the kimchi juice intensifies the flavor and adds moisture.
Gochujang: Korean chili paste delivers heat, sweetness, and umami all in one spoonful.
Sugar: Balances out the acidity and spice for a well-rounded sauce.
Toasted Sesame Oil & Seeds: This finishing touch adds nuttiness and aroma that elevate the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this kimchi fried rice recipe—sometimes I swap in tofu or add a fried egg on top for extra protein. You can easily adjust the spice level or add more veggies based on what’s in your fridge. It’s your kitchen playground!

Variation: I once tried using ground chicken instead of vegan sausages and it turned out wonderfully savory; adding an egg on top gave it that perfect runny yolk richness I adore.
Spice Adjustment: If you prefer milder flavors, just reduce the gochujang or leave it out entirely—you’ll still get great depth from the kimchi brine.
Seasonal Veggies: Bell peppers, zucchini, or frozen peas work great here when fresh carrots aren’t around.

Step-by-Step: How I Make Kimchi Fried Rice Recipe

A white bowl filled with one thick layer of orange-red fried rice mixed with small pieces of light brown mushrooms and orange carrots. On top, there is a small pile of bright green chopped spring onions and white sesame seeds sprinkled around. The bowl is placed on a white marbled surface with a folded green cloth nearby and blurred bowls of green chopped onions and white grains in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get the Sauce Ready

Start by mixing the kimchi brine, gochujang paste, sugar, toasted sesame oil, and sesame seeds in a small bowl. This sauce brings all the flavors together, so get it ready before you start stir-frying—it makes the process smoother and more enjoyable.

Step 2: Sauté Aromatics with Love

Heat 2 tablespoons of oil over medium heat in your wok or big skillet. When it’s shimmering, toss in the minced garlic and chopped green onions. Sauté them for 2-3 minutes until fragrant but not browned—I like stirring regularly so they don’t burn and become bitter.

Step 3: Cook the Veggies Just Right

Turn the heat up to high and add the diced carrots and cremini mushrooms. These only need 2-3 minutes—just until the carrots are tender but still have a little crunch. Remember, mushy veggies can spoil the texture, so keep an eye on them!

Step 4: Add Kimchi and Protein

Next, stir in the chopped kimchi and vegan sausages if you’re using them. Let everything cook for about 2 minutes so the flavors meld and the kimchi softens up a bit. That’s when your kitchen will start smelling amazing.

Step 5: Mix in the Rice

Add your cold, cooked rice to the pan and stir well to combine it with the veggies and kimchi. Breaking up any clumps will help everything fry evenly and soak up the sauce better.

Step 6: Pour in the Sauce and Stir-Fry

Pour the sauce over the rice mixture and toss everything so the rice gets evenly coated. Keep stir-frying for 3-5 minutes until the rice has absorbed the sauce well. I love letting the rice crisp up a bit on the edges for that slightly charred, smoky flavor, but you can skip that if you prefer softer rice.

Step 7: Serve and Garnish

Finish your kimchi fried rice with a sprinkle of extra green onions and toasted sesame seeds. Sometimes I like adding a drizzle of extra toasted sesame oil right before serving—it makes such a fragrant difference!

Top Tip

After many tries, I learned a few key things that really make this Kimchi Fried Rice Recipe shine every time. These tips helped me avoid soggy rice and overpowering flavors that can happen if you’re not careful.

Use Day-Old Rice: Fresh rice usually clumps and gets mushy, but leftover rice from the fridge fries up beautifully and stays fluffy.
Don’t Overcook Veggies: Keep them crisp-tender; overcooked carrots and mushrooms will make the dish lose its texture contrast.
High Heat Cooking: Turn your burner on high when stir-frying to achieve those slightly crispy bits that elevate the fried rice.
Balance the Spice: Adjust the gochujang to suit your heat tolerance—too much can overpower the kimchi’s subtle tang.

How to Serve Kimchi Fried Rice Recipe

Garnishes

I usually top my kimchi fried rice with a handful of chopped green onions and some extra toasted sesame seeds for visual appeal and extra crunch. Sometimes, I add a fried egg on top because that runny yolk is such a perfect, creamy contrast to the spicy rice.

Side Dishes

This dish pairs wonderfully with simple Korean sides like pickled radishes, steamed spinach seasoned with garlic, or a fresh cucumber salad to cool down the heat.

Creative Ways to Present

For a cozy dinner party, I like serving this kimchi fried rice inside minimalist bowls topped with a sunny-side-up egg and a sprinkle of togarashi spice. It’s simple but packs a wow factor. Sometimes I even press the fried rice into a mold before plating to make neat, bite-sized portions for appetizers.

Make Ahead and Storage

Storing Leftovers

I store leftover kimchi fried rice in an airtight container in the fridge, where it keeps well for up to 3 days. Just let it cool completely before refrigerating to avoid sogginess.

Freezing

This recipe freezes surprisingly well. Portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. Just keep in mind the texture of vegetables might soften a bit more after freezing.

Reheating

To reheat, I prefer using a wok or skillet on medium-high heat—add a splash of oil and stir-fry the rice to bring back some crispiness. Microwaving works too, but you may lose that slightly toasted texture.

Frequently Asked Questions:

Can I use freshly cooked rice for kimchi fried rice?

Freshly cooked rice tends to be too moist, which can result in a mushy fried rice. For the best texture, use rice that’s been cooked and refrigerated overnight to dry out a bit.

How spicy is this kimchi fried rice recipe?

The spice level can be adjusted to your taste by varying the amount of gochujang. The standard recipe has a moderate spicy kick, but you can reduce or omit the gochujang for a milder version.

Can I make this recipe vegan?

Absolutely! This recipe is naturally vegan as long as you use vegan sausages or other plant-based protein substitutions and avoid any animal-based ingredients in your kimchi (some store-bought kimchi contains fish sauce).

What can I serve with kimchi fried rice?

Kimchi fried rice pairs well with simple Korean side dishes like steamed or pickled vegetables, miso soup, or even a fresh cucumber salad to balance the spicy, tangy flavors.

Final Thoughts

This Kimchi Fried Rice Recipe holds a special place in my weeknight rotation—it’s comforting, flavorful, and genuinely easy to make. I hope you enjoy making it as much as I do, tweaking it with your favorite add-ins and sharing it with loved ones. Give it a go; I promise it’ll become a beloved staple in your kitchen, just like it is in mine!